It is a simple and tasty treat to be made with slices of even leftover Easter dove, preferably al pistachio.
Beat the egg with the sugar with an electric beater until whipped. Add the mascarpone and the tablespoon of rum and process until blended.
Place a small slice of dove in a small bowl and soak it with the syrup. Pour in a few spoonfuls of cream. Then place the second slice of dove on top and soak it with the leftover liquid. Pour the remaining cream over it and sprinkle with sprinkles. Refrigerate for a couple of hours, then serve. You can repeat the process to make the other portions.
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